Name: Lindt Ball and Coconut Brownies
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 200g dark cooking chocolate, chopped; 150g unsalted butter, chopped; 1 1⁄2 cups caster sugar; 3 eggs, lightly beaten; 3⁄4 cup plain our; 1⁄4 cup self-raising our; 1⁄4 cup cocoa powder; 2/3 cup shredded coconut; 125g bag Lindt Lindor Milk; Chocolate Balls (10 balls); Vanilla ice-cream, to serve

Lindt Ball and Coconut Brownies

Satisfy your sweet tooth!

Serves 8

Prep

25M

Cook

45M

Total

1H 10M

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This takes brownies to the next level.

Ingredients

200g dark cooking chocolate, chopped

150g unsalted butter, chopped

1 1⁄2 cups caster sugar

3 eggs, lightly beaten

3⁄4 cup plain our

1⁄4 cup self-raising our

1⁄4 cup cocoa powder

2/3 cup shredded coconut

125g bag Lindt Lindor Milk

Chocolate Balls (10 balls)

Vanilla ice-cream, to serve

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

2 Combine chocolate and butter in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.

3 Stir sugar into chocolate mixture. Add eggs and combined sifted ours and cocoa. Stir until combined. Fold in 1⁄2 cup of the coconut. Pour into prepared pan. Spread evenly.

4 Divide chocolate balls evenly over top of mixture, then press in. Sprinkle with remaining coconut.

5 Cook in a moderately slow oven (160C) for about 45 minutes, or until just rm to touch. Remove. Stand in pan for 30 minutes.

6 Lift brownie from pan. Cut into squares. Serve warm with ice-cream.

Mel Burge

Sarah-Jane Hallett